Hot-smoked salmon kedgeree

Hot-smoked salmon kedgeree
Summary Not available
Total time : 30 mins
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Hot-smoked salmon kedgeree

Summary Not available
Total Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: 10-30 min, Seafood
Person: 6
Calories: 178kcal


  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 5 tbsp olive oil
  • 2 onions sliced
  • 1 tsp salt
  • 5 tsp paprika
  • 5 tsp garam masala
  • white rice
  • hot-smoked salmon broken into bite-sized pieces
  • frozen peas defrosted under a cold tap
  • double cream
  • 2 tbsp fresh coriander
  • 2 tbsp fresh chives
  • 4 free-range eggs peeled and quartered
  • 1 lemon cut into wedges


  • Put a large, deep frying pan over a medium heat
  • Add the cumin and coriander seeds and stir until they begin to pop
  • Be careful not to burn them
  • Crush to a fine powder in a spice grinder or pestle and mortar
  • In the same pan, warm the oil over a medium heat
  • Add the onions and salt and cook for 5 minutes, or until soft and translucent
  • Add the ground spices, including the paprika and garam masala, reduce the heat to low and cook for 5 minutes
  • Increase the heat to medium and add the rice
  • Stir until it is coated with all the spices
  • Add the hot-smoked salmon and peas and cook until they are warmed through
  • Take off the heat and stir in the cream, coriander and chives
  • Top with the eggs
  • Serve with a wedge of lemon


No extra notes


Calories: 178kcal | Carbohydrates: 7g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 433mg | Potassium: 152mg | Fiber: 2g | Sugar: 2g | Vitamin A: 353IU | Vitamin C: 18mg | Calcium: 42mg | Iron: 1mg


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